Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. chocolate chips; 8 oz. cream cheese; 1 1/2 c. flour; 1 1/2 c. sugar; 1 c. water; 1/4 c. cocoa; 1 egg; 1 tsp. baking soda; 1 1/8 tsp. salt; 1/3 c. oil; 1 Tbsp. vinegar

Servings: persons

6 oz. chocolate chips
8 oz. cream cheese
1 1/2 c. flour
1 1/2 c. sugar
1 c. water
1/4 c. cocoa
1 egg
1 tsp. baking soda
1 1/8 tsp. salt
1/3 c. oil
1 Tbsp. vinegar

1
Mix 1 cup sugar, baking soda, water, oil, 1 teaspoon salt, vinegar, flour and cocoa; blend well.
2
Fill tins 1/3 of way.
3
In small bowl, mix the cream cheese, 1/2 cup sugar, egg and 1/8 teaspoon salt.
4
Gradually mix in chocolate chips.
5
Put 1 heaping teaspoonful of filling on top of other mix.
6
Bake at 325u00b0 for 30 to 35 minutes.
7
Best if small tins are used.
8
Makes approximately 2 dozen.

1349

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 oz. chocolate chips, 8 oz. cream cheese, 1 1/2 c. flour, 1 1/2 c. sugar, and more.

Yes, Black Bottom Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom Cupcakes

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